Black Sesame Brulee
Black Sesame Seeds Makes This Dessert So Tasty
The rich, nutty flavor of black sesame seeds pairs beautifully with the silky smoothness of this creamy dessert.
When I found a jar of black sesame paste nearing its expiration in my pantry, I initially thought of using it for a savory dish. But then, inspiration struck - why not create something sweet instead?
Black sesame is not only incredibly nutritious but also brings a distinct, aromatic depth to desserts. While its dark color might not be everyone’s first choice, the flavor is more intense and complex than that of white sesame seeds, making it a personal favorite for sweet treats.
This Black Sesame Brûlée is a perfect combination of creamy custard and bold, nutty notes, topped with a delicate layer of caramelized sugar for that satisfying crack. The contrast of textures and flavors makes this dessert truly special!
RECIPE
Servings: 3 Ramekins
Time: 120 minutes
Ingredients:
3 pcs egg yolk
2 tbsp sugar
1 cup heavy cream
1/4 cup whole milk
2 tbsp black sesame paste
3 tbsp granulated sugar for the brulee top
My Kitchen Tools:
Instructions:
Prepare the Egg Mixture:
In a mixing bowl, whisk the egg yolks and sugar until the mixture turns creamy.Heat the Cream Mixture:
In a small saucepan, combine the heavy cream, whole milk, and black sesame paste. Heat over medium heat, stirring constantly until the paste dissolves and the mixture comes to a gentle simmer (don't let it boil). Then remove from heat.Temper the Eggs:
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.Fill the Ramekins:
Strain the mixture through a fine-mesh sieve to remove any lumps. Pour the smooth custard evenly into ramekins.Prepare for Baking:
Place the filled ramekins in a baking dish. Carefully pour boiling water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath.Bake:
Preheat the oven to 325°F (160°C). Bake for 35-40 minutes, or until the custard is just set (it should still be slightly jiggly in the center).Chill:
Remove the ramekins from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 1 hour to firm up the custard.Caramelize the Sugar:
When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard. Use a kitchen torch to caramelize the sugar until it melts and forms a crisp, golden-brown crust. Let the sugar cool for a minute to harden before serving.
